First, cream the sugar and shortening together adding the sugar a little at a time and then add the beaten eggs. Mix the dry ingredients in a separate bowl, and then add to the sugar mixture. Add milk, and then the raspberries. Mix well. Fill 12-18 greased muffin cups 2/3rds full.

Bake at 400 for 20 minutes. Cool, then top each muffin with a dollop of cream cheese and cover in sprinkles. Refrigerate any remaining “cupcakes”.

Freezer Tip: Store muffins in a Ziploc bag and freeze for breakfast later!

Change It Up: Before cooking, place some raspberry jam in the center for a fun surprise. Or try topping with whip cream and top with a raspberry. You can also top with chopped nuts instead of sprinkles.

This recipes was inspired from a recipe in the In Good Cents archives.

First, beat eggs, then add milk, sugar, and vanilla. Mix well. Soak each slice of bread on each side for at least 30 seconds. Cook on a hot griddle or stove top in a skillet on both sides until done. Serve with syrup, cinnamon/sugar, powdered sugar, and/or whip topping.

Add ingredients as directed by your bread machine. Set the machine to dough cycle and press start. When finished set dough on a lightly floured surface, and then roll into a long, flat rectangle approximately 17 x 10. Spread on the softened butter. In a separate bowl, mix the remaining ingredients from the cinnamon filling, then spread over dough. Roll dough on the long side into a long spiral tube, then slice into 16 cinnamon rolls. Place side by side in a 9×13 buttered pan. Let rise in a warm area for 45 minutes.

In a small bowl, dissolve yeast in warm water and let sit for 5 minutes. In a large bowl, combine all of the dry ingredients. Next, beat in eggs, milk, and the yeast mixture. Cover and refrigerate 8 hours (or overnight).

To make pancakes, pour 1/4 cup full of batter onto a greased hot griddle or in a frying pan. Turn when bubbles form on the top of the pancake and cook until golden brown.

Freezer Tip: You can tray freeze pancakes to use at a later time. Thaw before heating in the microwave. Get tips for freezing breads and baked goods HERE.

I think I’ve mentioned before that I love Mexican food! Any kind… from Taco Bell to Authentic Style. I could eat and enjoy any of it. Which is one reason I love camping trips with my Dad. The first morning at our site, he pulls out these HUGE and absolutely delicious breakfast burritos, then heats them up on the grill. You can make them at home and enjoy them at home, or enjoy them near an open fire!

INGREDIENTS

1 lb Ground Beef

1 Pkg Taco Seasoning

10 Eggs

1 Small Diced Onion (diced)

1 Small Diced Green Bell Pepper and/or Red Bell Pepper (diced)

12 Large Tortillas

1 Pkg Shredded Cheese (Mexican Blend or Cheddar)

Scramble eggs and in a separate pan cook ground beef with onions and green peppers until cooked thoroughly. Add taco seasoning to ground beef mixture as directed on package. While still warm, pile a generous helping of ground beef mixture, scrambled eggs, and cheese into a tortilla and fold up tightly.

Enjoy immediately or to take camping, wrap tightly in aluminum foil and keep cold. Toss on the grill in foil to heat before serving. Try serving with salsa and/or sour cream. To mix it up, add diced tomatoes or your favorite ingredients to this recipe!